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Easy One Skillet Lemon Dijon Chicken Recipe with Roasted Potatoes

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A quick and easy one skillet meal featuring golden, tender chicken breasts with a tangy lemon Dijon sauce and crispy roasted potatoes. Perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • 1.5 lbs (700 g) baby red or Yukon gold potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons Dijon mustard
  • Juice and zest of 1 large lemon
  • 1/2 cup (120 ml) chicken broth (low sodium preferred)
  • 1 tablespoon honey
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (205°C).
  2. Wash and halve or quarter the baby potatoes. Toss them in 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and half the dried herbs (thyme and rosemary). Set aside.
  3. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and the remaining dried herbs.
  4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chicken breasts and sear for 3-4 minutes on each side until golden brown but not fully cooked through. Remove chicken and set aside.
  5. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant but not burnt.
  6. Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom.
  7. Whisk together the Dijon mustard, lemon juice, lemon zest, and honey in a small bowl. Pour this mixture into the skillet and stir to combine with the broth and garlic.
  8. Return the chicken breasts to the skillet, nestling them among the sauce. Arrange the potatoes around the chicken in an even layer.
  9. Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden. Stir potatoes halfway through roasting for even crispness.
  10. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
  11. Serve warm, spooning the lemon Dijon sauce over the chicken and potatoes.

Notes

Patting the chicken dry before searing helps achieve a golden crust. Keep potatoes cut to similar sizes for even roasting. If sauce is too tangy, add a splash more honey or a small pat of butter. For crispier potatoes, spread them in a single layer and stir halfway through roasting. If no oven-safe skillet is available, transfer potatoes and chicken to a baking dish after searing.

Nutrition

Keywords: lemon Dijon chicken, one skillet dinner, roasted potatoes, quick chicken recipe, easy weeknight meal, healthy chicken dinner

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